Leigh Ann Recipe Reviews (Pg. 1) - Allrecipes.com (1237520)

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Leigh Ann

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Black Magic Cake

Reviewed: Apr. 12, 2014
I'm making this cake recipe for the second time today...it's THAT good! Pairing it with the French Silk Frosting recipe from this site, it's the perfect combination for a sensational cake. Reminiscent of my mothers oh-so-delicious French Silk Pie I grew up with, I'm hoping this Black Magic Cake with French Silk frosting will win first place at a cake baking competition at my church. All in the spirit of good fun. Wish me luck!
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French Silk Frosting

Reviewed: Apr. 12, 2014
I'm making this frosting recipe for the second time today...it's THAT good! Pairing it with the Black Magic Cake recipe from this site, it's the perfect combination for a sensational cake. Reminiscent of my mothers oh-so-delicious French Silk Pie I grew up with, I'm hoping the Black Magic Cake with French Silk frosting will win first place at a cake baking competition at my church. All in the spirit of good fun. Wish me luck!
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Chef John's Peach Cobbler

Reviewed: Jul. 14, 2013
Just might be the best peach cobbler on the planet! What a great way to celebrate the opening season of fresh free-stone peaches. We live near South Carolina and Georgia, so peaches are a way of life for our family. I did't have any Chinese five-spice, so I used Chai tea seasoning and about 1/8th teaspoon nutmeg. Our entire kitchen smelled amazing, and the cobbler wasn't even in the oven. Took it to a BBQ and everyone raved about it. Kudos to Chef John for this recipe!
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Restaurant-Style Zuppa Toscana

Reviewed: Feb. 21, 2013
I whipped this up in little or no time tonight and my family LOVED it! We're all taking leftovers of it in our lunches tomorrow. I used turkey smoked sausage and fat-free half & half to cut down on the fat grams. I used the entire bunch of kale - probably twice or more what the recipe called for because our family has decided we LOVE kale! Who knew?
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Photo by Leigh Ann

The Best Parmesan Chicken Bake

Reviewed: Feb. 16, 2012
I made this last evening and it was a huge hit! I followed the recipe exactl, except for using thin sliced chicken breasts and crushing the croutons just a bit before adding to the dish. I didn't turn them into crumbs, just crushed them in half so they were in smaller pieces. It looked more like a crust and less like a bunch of croutons, but the flavor and texture was amazing!
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S.O.P.P.

Reviewed: May 22, 2011
Made this today using skinless turkey smoked sausaged (lower in fat) and didn't add ANY oil. Cut up the meat and veggies using a food chopper so everything was the same size. Put potatoes in the microwave for 7 minutes to soften. Cooked everything else in a skillet - the veggies made enough juice so the mixture didn't stick and I never needed any oil. Added the potatoes the last 5 minutes. Seasoned with salt, pepper, and a dash of hot pepper for kick. We love this dish!!!
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Chicken Suiza Cornbread Bake

Reviewed: Apr. 20, 2011
Would give it 10 stars if I could. My daughter said, "Momma, you need to laminate this recipe to protect it because we're going to be having it often". Absolutely the best casserole I've made in a long time. I used mexicorn for color & flavor, canned chicken for convenience, and only 1/2 cup sour cream + 1 can cream of chicken soup instead of the full 1-1/2 cups sour cream. I also used 2 eggs instead of the egg subsitute. Otherwise, no changes. ALSO, it reheats beautifully!
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Buttermilk Syrup

Reviewed: Apr. 19, 2011
I haven't made this yet, but I was served it over hot, fresh blueberry pancakes at the home of my cousin. It was so absolutely delicious, I haven't stopped thinking about it since that morning. Now, I'm going to make it for my own family. Thanks for sharing this fabulous recipe :)
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Key Lime Pie VII

Reviewed: Jan. 8, 2011
Here's review #800 - Excellent pie and so very easy. I received a new heavy duty, but manual juicer that just about turns the citrus half inside out to get every last drop of juice - we all love this recipe - will go to the front of my recipe file and replace any other Key Lime Pie recipe I might have ever been tempted to use.
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Photo by Leigh Ann

Yummy Bok Choy Salad

Reviewed: Dec. 28, 2010
We especially love the dressing for this salad even if I changed the ingredients just a bit to use what I had on hand. I substituted rice wine vinegar and used Splenda instead of sugar for the dressing. For the salad I substituted a blend of nappa cabbage and romaine lettuce. I used rice noodles instead of chow mein because I like the smaller texture and greater crunch. I also added orange slices, Craisins, pineapple tidbits, fresh sweet red pepper chopped, and offered diced chicken/and or shrimp as protein toppings. We had this for supper on Christmas as a healthy finish to our day.
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Cranberry Orange Cookies

Reviewed: Dec. 3, 2010
Absolutely love these cookies. Used freshed squeezed orange juice instead of concentrate, Craisins for the cranberries, and pecans 'cause my DH is allergic to walnuts. Taking them to a Christmas Cookie Swap in the morning.
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Photo by Leigh Ann

Amish Breakfast Casserole

Reviewed: Aug. 23, 2010
This dish received 8 thumbs up from the 4 of us at the supper table tonight. I made it using breakfast sausage and added sweet green and red peppers along with the onions for additional color. Will make again - for supper or breakfast!
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White Wine Broccoli Casserole

Reviewed: Aug. 13, 2010
Our family LOVES this dish so much we save it for company! The only changes I make are for my convenience and for the health of those who enjoy it. I make it using meat pulled and chopped from a deli-roasted chicken, discarding the skin (our Sam's Club has the best and there is enough meat on their big birds that I only use 1/2 of one chicken), and I use low fat: cheese, soup and mayonnaise. Very impressive when I serve it over brown rice. More guilt-free with these changes.
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Photo by Leigh Ann

Oatmeal and Applesauce Pancakes

Reviewed: Jul. 28, 2010
Just made these for supper tonight and our family of 4 gave it 8 thumbs up! As other readers suggested, I thinned the batter a little with some extra skim milk and I used 1/2 all-purpose and 1/2 whole wheat flour. This will be in regular roatation at our table and I don't think I'll ever buy packaged pancake mix again.
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Playgroup Granola Bars

Reviewed: Jul. 11, 2010
Love this recipe! I cut the honey and oil measurements in half and substituted Splenda and applesauce, respectively, to make up the difference. Also added 1/3 cup almond butter and used 1/2 cup white flour and 1/2 cup whole wheat flour. Think I've got a winner my family is going to love!
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Kielbasa and Cabbage

Reviewed: Jul. 10, 2010
Great basic ingredients, but in no way am I eating 39 fat grams in one dish. I don't eat that many fat grams in an entire day! Comfort foods we love that can be enjoyed for a lot fewer calories using turkey bacon (which produces almost no drippings) and Healthy Choice turkey smoked sausage. Just taking care of my health and that of my family.
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Seminary Muffins

Reviewed: Jun. 13, 2010
What a nice surprise! I've been on Weight Watchers for the past 4 weeks and was hungry for something baked, sweet, filling, and Weight Watchers friendly. This delicious muffin is just 4 points and my recipe made 18 servings, so given the nutritional information listed with the recipe, I can have 1-1/2 muffins for the 4 points.
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7 users found this review helpful
Photo by Leigh Ann

Baby Food Cake III

Reviewed: Apr. 25, 2010
Delicious cake - recipe similar to one from my childhood. Baked it at 350 degrees b/c & thought the posted temp was a typo. I couldn't find plum baby food, so I substituted prune - worked great! I used 1/2 cup applesauce b/c that's what it came in (individual serving size) and reduced the oil to 1/2 cup. Also used pecans b/c my husband's allergic to walnuts. Very moist.
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Photo by Leigh Ann

White Almond Wedding Cake

Reviewed: Mar. 6, 2010
Possibly the best cake I've ever eaten. Texture, taste, ease in preparing and appearance are all excellent! I've been known to go to weddings of people I didn't even know just to eat a piece of cake at the reception, so I know cake! I baked it exactly as stated in the recipe and frosted it with a buttercream frosting, adding 2 tablespoons all purpose flour and 2 teaspoons corn syrup.
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Photo by Leigh Ann

Lemonade Cake III

Reviewed: Jan. 31, 2010
Made this recipe just like it is stated except I used powered sugar in the glaze. This is a delicious memory from my childhood as my grandmother made this cake often. My own family loves it and what a treat when I can serve it with fresh sliced strawberries on the side when they're in season.
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Displaying results 1-20 (of 98) reviews
 
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